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1278 Town Centre Dr - Suite 195 - Report on Plans Letter MINNESOTA DEPARTMENT OF HEALTH Division of Environmental Health REPORT ON PLANS Plans and specifications on Rem Food: New Bohemia Eagan,Project No. 160243 Location: 1278 Town Center Dr,Eagan, MN 55123,Dakota County Date Approved: November 10, 2015 Date Received: October 22, 2015 Submitted by: Archnet, 333 N Main St Suite 201, Stillwater,MN 55082, (651)430-0606 New Bohemia, 220 S 6th St Suite 1200,Minneapolis, MN 55402 Ownership: No owner found Thank you for submitting plans to the Minnesota Department of Health(MDH). The plans appear to be in general compliance with the standards of this department and have been approved with the following changes. You are responsible for compliance with all aspects of the Minnesota Food Code.This code is available at http://www.health.state.mn.us/divs/eh/food/code/index.html. Please see report below for the changes and/or comments. Scone of Proiect: Remodel Old Chicago building into New Bohemia Brat and Bier Haus. Egisting kitchen foot print will remain but most of the equipment will be replaced. The bar is new construction. Menu includes Bratwurst varieties with sides and an extensive tap beer selection. Licensed as medium establishment with alcohol bar service and additional food category for tap area (risk category: H).The establishment will also have open exterior walls(garage doors)with an open bar and closed kitchen, pest control will be important. Contact Erin Tibbets at 651-201-4498 to obtain a license application and to schedule all pre-operational inspections. All license fees must be paid prior to scheduling all pre-operational inspections. No food is permitted in the establishment until approval from the Health Authority is given. 1. Equipment Standards—General Requirements: Food and beverage equipment shall meet the applicable standards for one of the following: • National Sanitation Foundation(NSF). • Edison Testing Laboratories(ETL)to NSF Standards. • Underwriters Laboratory(UL)to NSF standards. • Canadian Standards Association(CSA)to NSF Standards. Equipment shall bear the NSF or equivalent sticker and manufacturer information. Used NSF approved food and beverage equipment may not be changed or altered from its original condition. Used equipment indicated on the plan:three-compartment sink,prep table with sinks, walk-in cooler,hood,and under-counter cooler. The Sanitarian doing the pre-operational inspection will follow up to ensure that all equipment meets applicable standards. All custom fabricated equipment shall meet NSF International or equivalent standards and bear a sticker indicating the equipment meets the standard. Custom E ui ment Manufacturer Ta s Counter with Sink and Glass rinsers Infini Sheet Metal New Bohemia Eagan Rem Food 160243 Page 2 November 10, 2015 Food contact surfaces(tables and counters)shall be of stainless steel construction in compliance with NSF Standard No. 2 or equivalent. Table-mounted equipment that is not easily movable shall be sealed to the table or elevated on four (4) inch NSF legs. All floor mounted equipment shall be sealed to the floor or elevated on casters or six(6)inch NSF legs. Enough equipment for cooking,heating and hot holding shall be provided. Equipment should be sufficient in number and capacity to meet the needs of the establishment. Enough equipment for cooling and cold holding shall be provided.Equipment should be sufficient in number and capacity to meet the needs of the establishment. 2. Walk-in Cooler/Freezer: Model walk in cooler approved: existing Floor&interior base cove: quarry tile/quarry tile Exterior base cove: quarry tile Model walk in keg cooler approved: Kolpak Floor&interior base cove: quarry tile/quarry tile Exterior base cove: NA 3. Ventilation System: Existing Type I hood provided for: cookline: griddle,burners,oven,fryers Jeff Bornamm will submit digital images of the existing hood as well as approval from local building official,this info will be forwarded to filed sanitarian Erin Tibbets. All ventilation systems shall be designed, installed and operated according to chapter 1346 of the Minnesota Mechanical and Fuel Gas Codes. Stainless steel wall finish will be installed behind cooking equipment. These wall finishes must comply with the MN Fire Code. Exposed utility service lines and pipes shall not be installed directly on the walls or floor, except: a. quick disconnect gas hoses approved by the American Gas Association or NSF International, and b. flexible cards and caps for commercial cooking equipment on casters,listed by Underwriter's Labaratory. 4. Sinks: A three-compartment sink with dual integral drain boards will be provided. • Sink bowls shall be adequately sized for the largest utensil to be washed in the three- compartment sink. New Bohemia Eagan Rem Food 160243 Page 3 November 10, 2015 • Approved racks, shelves or dish tables for storing soiled equipment and utensils and air drying clean equipment and utensils will be provided. A two-compartment food preparation sink will be provided. 5 hand sinks will be provided: cook line,prep,POS/taps, and bar hand sinks proposed, an additional hand sink was required in the ware washing area. • Each handwashing sink shall be provided with hot and cold water through a mixing valve or combination faucet. • An eye wash station may not be connected directly to a handwashing sink. Check OSHA Standards for eye wash regulations. A dump sink will be provided in the bar. 5. Cabinetry: Cabinetry located within a foodservice area: POS area Cutouts in millwork and exposed wood surfaces on cabinets and under counter tops shall be sealed to provide a smooth and easily cleanable surface. Countertop Material: � Solid Surface Interior Cabinet Material: Plastic laminate .__ Exterior Cabinet MateriaL• Plastic laminate Type of Base: _X_6"NSF Legs�'�--.�,�, '� �"�1 6. Storage Area: Throughout Kitchen Provide an adequate amount of storage space for supplies necessary for the operation. Shelving will be provided to maintain food items, single=service items and equipment six(6)inches above the floor. Designate an appropriate chemical storage space separate from food products, single-service items and food equipment. 7. Physical Facility Floors,walls,and ceilings in areas where food is stored,prepared or washed,toilet rooms and janitorial rooms shall be smooth,non-absorbent,durable and easily cleanable. New Bohemia Eagan Rem Food 160243 Page 4 November 10, 2015 Approved Finish Schedule Finish Area Walls: Ceiling: Floor/Integral Cove Base• Kitchen: FRP/Stainless Steel Smooth ACT Quarry tile/quarry tile at cooking e ui ment POS/Ta s: FRP Smooth ACT uarr tile/ uarr tile Bar: FRP,cooler doors, Painted gyp board Quarry tile/quarry tile stainless steel at taps,painted gyp board Integral base cove shall be installed at all floor/wall junctures. � .'� CORRECf ML+THOD .�I INCORIIL+CT METHOD Non-slip tile may not be located underneath equipment. 8. Lighting: Install a sufficient number of shielded lighting fixtures in the walk-in cooler/freezer and dry storage areas to provide a minimum of 10 foot candles measured at 30 inches above the floor. Areas behind a bar shall be provided with at least 20 foot candles of shielded light measured at 30 inches above the floor. Food preparation areas in which food or beverages are prepared,utensils are washed shall provide a minimum of 50 foot-candles of shielded light measured 30 inches above the floor. 9. Dressing Rooms and Lockers: Lockers or other suitable facilities shall be provided for the orderly storage of employee's clothing and other possessions: lockers provided at back entrance. 10. Bar/Wait station: The interior of bar shall be finished with approved flooring,base cove and wall materials. The bar top�inish will be: raised coin detail,sealed with stainless steel drink rail. The underside of a wood bar top will be covered with black FRP. New Bohemia Eagan Rem Food 160243 Page 5 November 10, 2015 .��. �. " ,: �� x� �� . � � ; , � � ,; A hand sink will be provided in the bar area. Install an approved splashguard at bar hand sink. A dump sink may not be used as a hand sink.A separate dump sink will be provided behind the bar. BeerBeverage lines must be installed 6"off the floor and the chase properly sealed. The tap tower is attached to an approved bar surface indirectly wasted to a floor drain. 11. Plumbing: A plumbing plan approval letter has not been received at this time.Provide at opening inspection evidence that the plumbing system has been inspected and approval given by the local building official or a representative from the Department of Labor and Industry(DOLI). All plumbing shall be inspected and approved by the Minnesota Department of Labor and Industry (DOLI)or delegated agent.For information on submittal contact Department of Labor and Industry at 651-284-5067 or visit their website at http://www.dli.mn.�ov/CCLD/Plumbin .�asp. All pipe chases that pass through walls shall be tightly sealed and covered with escutcheon rings. All utility lines shall be enclosed in walls or ceilings.Any exposed utility lines must be installed at least 6"off the floor. Indirect waste pipes shall not discharge into hand sinks,prep sinks or three-compartment sinks. New Bohemia Eagan Rem Food 160243 Page 6 November 10, 2015 Telltale drains are required for food service sinks. Grease traps shall be installed in accordance with the Minnesota Plumbing Code,Chapter 4715. A glass rinser is proposed at both tap areas,provide plumbing approval at opening inspection. 12. Other Code Requirements: All waste water shall be treated at a municipal system or an approved septic system as defined in Minnesota Rules 7080. For information on the Minnesota Clean Indoor Air Act(MCIAA)contact 651-201-4601 or visit their website at http:Uwww.health.state.mn.us/divs/eh/air. Contact MN Electrical Licensing& Inspection at 651-284-5026 or visit their website at , http://www.dli.mn.gov/CCLD/Electrical.as�for information on electrical requirements and the name of the electrical inspector in your area. Sincerely, ` �� Becky Albrecht Minnesota Department of Health Mankato District Office 12 Civic Center Plaza, Suite 2105 Mankato, MN 56001